***rinse rice and let sit aside in strainer****1. Cut off a portion of the wings, slice the fats and put aside2. Prepare pot of hot boiling water then put in whole fryer 3. Add into pot a whole ginger, thinly sliced 4. Add 1 tsp salt and leave lid open, remove bubbles, turn down fire to low then close lid for 30 minutes.5. Take fryer out and let cool off6. Prepare frying pot on high heat then add in the fats 7. Slice 1 whole ginger then add in frying pot 8. Add 3 cloves of garlic9. Add diced onion in and stir well on high heat10. While waiting for fats to emulsify into oil, cut the chicken into pieces11. First with the drumsticks, then the wings then the backbone of the fryer12. Make sure to stir the emulsifying fats 13. Cut the rest of the fryer, chop the drumsticks, then put in steamer for an additional 15 minutes15. Remove filtrates except ginger out of the emulsified oil, then add in rice and stir well until golden yellow16. Pour the cooked chicken broth into the rice and cook it just like how u cook your rice A. Cook for 15 minutes, open lid and stir B. Cook for an additional 5 minutes then turn off fire